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Dinner Menu

This document is a dinner menu that lists appetizers, entrees, and sides available. It includes over 20 cold and hot appetizer options such as Belgian endive salad, baby coho salmon, and hamachi carpaccio. The entree section lists several fish, poultry, meat, and game options including Hawaiian butterfish, Hudson Valley magret duck breast, kurobuta pork tenderloin, and prime delmonico steak. The menu also includes a daily vegetarian preparation and lists wild mushrooms, spinach, pomme croquette, and potato puree as side options.

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74 views3 pages

Dinner Menu

This document is a dinner menu that lists appetizers, entrees, and sides available. It includes over 20 cold and hot appetizer options such as Belgian endive salad, baby coho salmon, and hamachi carpaccio. The entree section lists several fish, poultry, meat, and game options including Hawaiian butterfish, Hudson Valley magret duck breast, kurobuta pork tenderloin, and prime delmonico steak. The menu also includes a daily vegetarian preparation and lists wild mushrooms, spinach, pomme croquette, and potato puree as side options.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Dinner Menu

cold appetizers

belgian endive salad


"great hill" blue cheese / mixed greens / candied walnuts / basil oil /
tomato / hazelnut vinaigrette / 11

baby coho salmon


warm wild rice blini / avocado / scallion / lemon creme fraiche / toasted
mustard seed / 13

peekytoe crab salad


apple jelly / piquillo pepper puree / lime segment / watermelon radish /
citrus vinaigrette / 17

artichoke salad
pecorino cheese / orange supreme / tempura / micro green / 14

grilled octopus salad


cauliflower puree / poached calamari / pickled market vegetable /
coriander seed / lemon vinaigrette / 14

hamachi carpaccio
tsatsuma citrus / pistachio oil / fennel / fresno chile / preserved lemon /
15

hot appetizers
~~~~

veal sweetbread
spinach custard / fingerling potato / piquillo pepper / smoked paprika /
sherry vinegar / 13

one sixtyblue bouillabaisse


seafood / saffron aioli / garlic croutons / vegetable brunoise / extra virgin
olive oil / 12

homemade parmesan gnocchi


seafood / saffron aioli / garlic croutons / vegetable brunoise / extra virgin
olive oil / 12

maine diver sea scallops


ruby red grapefruit / broccolini / parsley root / black sesame seed / 16

bobwhite quail
pata negra / grilled radicchio / candied salsify / sassafras glaze / 16

fish & poultry


~~~~
hawaiian butterfish
broccoli agnolotti / oxtail / maitake mushroom / pickled breakfast radish /
braising jus / 32

lake superior whitefish


suckling pig / brussels sprout / baby carrot / leek puree / red wine
reduction / 30

hudson valley magret duck breast


fuyu persimmon / fennel seed crust / chicago co-op honey / manzanilla
olive / licorice emulsion / 30

yellowtail snapper
baby turnip / winter citrus / coconut / meyer lemon puree / long
peppercorn / 32

ahi tuna
puffed barley / eucalyptus / charred scallion / kiwi / 32

meat & game


~~~~
kurobuta pork tenderloin
crispy pork belly / red cabbage confit / carolina ruby sweet potato /
seedling farm apple salad / juniper berry sauce / 32

beef tenderloin
braised short rib / roasted sunchoke / wilted greens / garlic confit /
espresso / 36

le quebecois veal striploin


salsify / black trumpet mushroom / whole grain mustard / parsley /
mushroom emulsion / 32

swan creek farm rabbit


golden beet / french green lentil / rabbit fritter / tarragon / red beet
essence / 32

prime delmonico steak


potato puree / thyme / caramelized shallot / watercress salad / roasted
shallot sauce / 42

vegetarian
daily preparation / 22

sides
~~~~
wild mushrooms / mushroom juice / parsley bread crumbs / 8
spinach / lemon / garlic / 7
pomme croquette / white truffle oil / fresh herbs / 7
potato puree / creme fraiche / fresh thyme / 7
general manager arthur greenan
chef de cuisine greg elliot

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